Organic Yellow Steel Cut Corn Grits 2.5 lbs
yellow grits

Organic Yellow Steel Cut Corn Grits 2.5 lbs

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Your Price: $19.95
Part Number:895803002579
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You will literally smell the "corn" as you stir up these delicious grits. The creamy taste and texture are winning over grits fans (and not so grits fans) - left and right. And, what makes these grits even better? Our yellow grits are kosher and certified organic. Package may vary from image. DIRECTIONS: Bring 4 cups of water and 1 teaspoon of salt to a rapid boil. Stir in 1 cup of yellow grits. Reduce heat, cover and let cook for 45-60 minutes until creamy. Stir occasionally. Add butter, pepper and additional salt as desired. Short on time? Pour ingredients into a crock pot, cook on low overnight and wake up to creamy, hot grits. What a great way to start the day. Note: it is common for grits to stick to the sides.  Simply scrape and stir well.  No lumps in these grits, folks. Additional Stir-In  Ingredients: Bacon crumbles, cut up link sausage or crumbled sausage patties, ham, extra cheese, scrambled eggs.  Eating a hearty breakfast never tasted so good.

INFORMATION ABOUT PRODUCT CERTIFICATIONS: ORGANIC - Corn grown for our Yellow grits are controlled both in nature and quality. Growers must meet rigid specifications; crops must be three years away from the use of chemicals on grain and soil. Our growers are certified by O.C.I.A. (Organic Crop Improvement Association), a well known and accepted international certifying association. The mill and each grower?s farm is checked by an O.C.I.A. representative each year. KOSHER - The Mill is also certified with the KOA of A KOSHER Seal, and are inspected by the FDA on a regular basis. NO PRESERVATIVES - Our products are not bleached, bromated or preserved in any way, nor do we enrich them. They are as natural a product and as pure as we can possible make them. Because of our milling method, we obtain a unique fineness and light color not found in other whole grain flours. This method of milling also protects the shelf life.

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